Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup melted butter
For the filling:
- 2 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 2 large eggs
- 1/2 cup sour cream
- 2 tbsp all-purpose flour
Instructions
- Preheat Oven:
Preheat your oven to 325°F (160°C). - Make the Crust:
In a bowl, mix graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of a greased 9-inch springform pan. Bake for 10 minutes. Let cool. - Prepare the Filling:
In a large mixing bowl, beat the softened cream cheese until smooth. Add sugar and vanilla, and mix until combined.
Add eggs one at a time, beating well after each. Mix in sour cream and flour until smooth. - Assemble and Bake:
Pour the filling over the cooled crust. Tap the pan gently to remove air bubbles.
Bake for 45–50 minutes or until the center is slightly jiggly but set. - Cool and Chill:
Let the cake cool at room temperature, then refrigerate for at least 4 hours (preferably overnight) before serving. - Serve:
Slice, top with fruit or sauce if desired, and enjoy!
Let me know if you want a no-bake version or flavored options (lemon, chocolate, etc.) too!